Kitchen Supervisor | Part-Time | Owensboro Convention Center

Kitchen Supervisor

The Kitchen Supervisor is responsible for serving guests quality food and beverage following the company's standard recipes. The Kitchen Supervisor will prepare and cook meats, soups, and sauces and supervise all other aspects of the kitchen operation. The Kitchen Supervisor is responsible for helping train all kitchen staff. The Kitchen Supervisor must maintain excellent attendance and be available to work events as scheduled per business need.

This role will pay an hourly rate of $17.00

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.

This position will remain open until October 9, 2026.

Responsibilities

• Responsible for coordinating and supervising the work of kitchen staff.
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
• Assists in the control of food costs.
• Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards.
• Assists with monthly inventory.
• Responsible for providing high-quality, fresh food products in a timely manner for delivery to guests.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities as related to preparation, excellent service, and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains sanitation, health, and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging, and garnishing food plates for delivery to guests.
• Responsible for consulting with Executive Chef and sous chef to execute menus and estimate expected food consumption.
• Show demonstrated ability to meet the company standard for excellent attendance.

Qualifications

• High school diploma or GED.
• Professional training through culinary education or working in a fast-paced fine dining catering facility is required.
• 2-3 years of previous experience working in a supervisory capacity in a kitchen required.
• Able to operate standard kitchen equipment, including the broiler, steamer, convection oven, mixer, meat slicer, and chef's knife.
• Ability to communicate with employees, co-workers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a valid food handling certificate, ServSafe (or ability to obtain it upon hiring).
• Strong attention to detail and commitment to quality.
• Positive attitude and strong team-oriented work ethic.
• Must wear non-slip shoes at all times.